Recipe: Greek Pasta Salad

* Ingredients

- 8 ounces rotini pasta

- 1/2 cup olive oil

- 1/2 cup red wine vinegar

- 1 1/2 teaspoons garlic powder

- 1 1/2 teaspoons dried basil leaves

- 1 1/2 teaspoons dried oregano

- 3 cups sliced mushrooms

- 15 halved cherry tomatoes

- 3/4 cup crumbled feta cheese

- 1/2 cup chopped green onions

- 1 (4 ounce) can chopped black olives

* Way to do it

1- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

2- Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.

* Necessary time

20 minutes

* Number of persons

10 servings

* Variants and other comentaries

Really easy to do, one way to eat in busy days and very healthy.

Recipe: Aubergines with meat, Mosacaa.

* Ingredients
- 1 kg of black aubergines.

- 1/4 kg of minced meat prepared with cut onion into pieces
"Assag"

- 1 1/2 of sauce / or crushed tomato.

- Salt.

- Pepper.

- Oil to fry.

- Pine kernels(Pinions) (according to taste)

* Way to do it
1- To peel the aubergines, to cut them in tracks and add salt them.

2- To fry them in abundant oil.

3- Extract them on a newspaper to absorb the exceeds oil.

4- Then put the aubergines in a container, put the meat on top and to cover with sauce tomatoes and opcional bechamel sauce.

5- Bake to everage temperature.

* Necessary time
45 minutes

* Number of persons
4 servings

* Variants and other comentaries
You may add cheese between aubergines and meat. It´s really delicious with cheese also on the top.

Recipe: Pajeon

* Ingredients
- 100g of small green onions (or chives)

- 50g scallions (or spring onions)

- 1/3 cup clams

- 1/2 cup oysters

- 1/2 cup of mussels

- 4 tablespoons vegetable oil

- shrimps

Ingredients for the butter
- 1 ½ cups flour

- ½ cup rice flour (optional)

- 1 egg

- 2 cups water

Ingredients for the dipping sauce
- 4 tablespoons soy sauce

- 2 tablespoons vinegar

- 2 teaspoons red pepper powder

- 1 tablespoon of finely chopped spring onion

- ½ tablespoon of minced garlic

- 2 teaspoons sesame seeds

- 2 teaspoons sesame oil

- 1 teaspoon sugar


* Way to do it
1- Trim the small green onions and scallions and cut them into 4-inch lengths.

2- Wash oysters, clams, and mussels in brine (5 cups of water and 1 teaspoon of salt) and drain.

3-Slice oysters, clams and mussels.

4-To make the batter, beat all the ingredients together with a whisk into a light batter. Mix half the chopped seafood into the batter.

5-Heat some oil in a frying pan over a low heat and arrange the green onions and scallions in a neat row in the pan. Ladle a scoop of the batter onto them.

6-Allow the pancake to cook slightly, then sprinkle the seafood and spread a little bit more of the batter mixture on the top.

7-Turn the pancake and fry until each side becomes golden brown.

8-Serve the pan-fried green onion and seafood pancake with a sauce made by mixing all the sauce ingredients together.

* Necessary time
30 minutes

* Number of persons
2-4 persons

* Variants and other comentaries
Pajeon is a very popular Korean cuisine, especially, in rainy day, with the Korean rice wine. Pajeon means a pancake with small green spring onions. You can add some you like in it. Personally, I prefer the Pajeon with seafood and most people like it. It’s so delicious. I’m 100% sure that you will love it.

Recipe: Potatoes with curry

* Ingredients
-225 gr. of bare and sliced potatoes in buckets

-15 gr. of fine fresh ginger

-1 divided green pepper

-1 fine perforated onion

-½ turmeric teaspoon

-½ teaspoon of pimentón

-50 gr. of granulated coco

-1 nosey spoonful of oil

-1 teaspoon of mustard seeds

-4 leaves of curry, salt

* Way to do it
1. It covers the potato with water and go to boil along with ginger, the green pepper, the onion, turmeric and pimentón, during 15 minutes, until tender but it is not softened.

2. Meanwhile, it passes the Coco through a mixer and add grazes obtained to the cooked potato.

3. It warms up the oil in a frying pan and add the mustard seeds and the leaves of curry. It leaves seeds boil to high fire during moments until they are toasts; then past them to the mixture of the potato.

4. It lets rest the mixture with the container partially covered, during 5-10 minutes; then add salt to the pleasure

* Necessary time
25 minutes

* Number of persons
4 person

* Variants and other comentaries
Curry is the used specie in Indian, especially in the zone of Madras, from where best curry comes. One is a dust of variable composition and is formed mainly by different spices and dry grass: coriander, cinnamon, ginger, pepper of cayena, nail, nut nutmeg and turmeric.
In India each cook prepares his own curry, according to the region and according to what he is going away to cook.